$2.29
Beta Glucanase is great to use with raw rye, wheat and/or barley if you’re facing viscosity issues not caused by starch, but by the non-starch polysaccharides in the plant material. It is a unique enzyme complex that catalyzes the breakdown of barley and malt beta-glucans and is capable of solving a range of problems encountered with such high molecular-weight polysaccharides. Because of its tolerance to a wide range of pH and temperatures, beta glucanase can be used either in mashing or during fermentation of beer. It reduces wort viscosity, improves solid/liquid separation, lautering and filtration. Beta glucanase is especially useful when malt quality may be variable or under-modified or when barley is used as an adjunct.
Looking for other enzymes? We also have Amylase Enzyme (step 1 in starch conversion) and Glucoamylase (step 2 in starch conversion)
3 in stock
